Rhubarb Lamb Stew

Name: Rhubarb Lamb Stew
Total time: 24 min
Yield: 4 to 5 servings
Ingredients: 1 tablespoon ground cumin; 1 tablespoon kosher salt; 1 1/2 cups plus 1 tablespoon water; 14 ounces rhubarb, trimmed and cut on the diagonal in 1/8-inch slices (2 cups); 2 pounds boneless leg of lamb, cut in 1 1/4-inch cubes; 3 medium-size cloves garlic, smashed, peeled and minced; 1 tablespoon cornstarch; 1 cup loosely packed cilantro leaves, chopped

By Barbara Kafka

Total Time: 24 minutes
Rating: 4(12)
Comments: Read comments

Featured in: Microwave Cooking

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Ingredients

Yield:4 to 5 servings

1tablespoon ground cumin
1tablespoon kosher salt
1½cups plus 1 tablespoon water
14ounces rhubarb, trimmed and cut on the diagonal in ⅛-inch slices (2 cups)
2pounds boneless leg of lamb, cut in 1¼-inch cubes
3medium-size cloves garlic, smashed, peeled and minced
1tablespoon cornstarch
1cup loosely packed cilantro leaves, chopped

Ingredient Substitution Guide

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Preparation

Step 1
Stir cumin and salt into 1½ cups of water. Mound rhubarb in the center of a 2½-quart souffle dish with a tight-fitting lid. Pour cumin mixture around rhubarb. Cook, covered, at 100 percent power in a high-power oven for 7 minutes 30 seconds.
Step 2
Remove from oven and uncover. Arrange lamb in layers around the inside rim of the dish. Sprinkle garlic over lamb. Re-cover and cook for 5 minutes, stirring once.
Step 3
While soup is cooking, stir remaining tablespoon of water into cornstarch. Remove dish from oven and uncover. Stir a few tablespoons of the cooking liquid into the cornstarch mixture. Stir the mixture and the cilantro into soup. Re-cover and cook for 2 minutes.
Step 4
Remove from oven and uncover. Ladle into bowls; serve immediately.